Heat the oil and butter in a large frying pan.
Add the Shallots and Carrots and fry till going brown.
Transfer the carrots/shallots to another dish.
Fry the Beef in the frying pan that had the carrots/shallots in, until brown on all sides.
Add the Garlic and fry a further 2 mins.
Add the tomato Puree and flour and mix of the heat 30 secs.
Return to the heat and slowly add the beef stock and Stout/Guinness, it will thicken a bit to form a gravy.
Add the bouquet Garni and bring to the boil.
Add the onions and Carrots and brown Sugar, Salt and pepper.
Simmer for 1 hour.
Add the chopped prunes.
Simmer for a further 20 mins.
Remove the bouquet Garni, and serve with chopped Parsley over the top.
You can serve this with bubble and squeak or garlic bread.